Colombia San Pedro de Cartago

Origin

• 🇨🇴 Colombia· Nariño

Tasting notes

Character

• Clean
  30

Origin Story This washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. lot was produced by 13 farmers at an elevation of 1,6o0 to 2,000 MASL in the acclaimed region of Nariño in southwestern Colombia. The farmers selectively picked coffee cherries in the fields, floated them to remove insect damaged cherries, and then stored them in wooden hoppers or a plastic tank for 12 to 14 hours. The cherries then passed through the traditional washed process -- after pulping the cherries, the coffee was fermented for 24 to 48 hours (depending on the temperature outside) so that the mucilage could be easily washed off. The coffee was then dried on patios or in parabolic dryers for 15 to 21 days. The Castillo varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. is relatively new -- it was developed by the Colombia National Coffee Research Center, Cenicafé, and released to Colombian farmers in 2005. This variety's popularity has grown quickly due to its resistance to coffee leaf rust, a crippling fungus that spreads when it rains. Intelligentsia was a charter member of the Advisory Council for the Borderlands project which helped farmers validate that the quality of the new Castillo variety was similar to the CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. variety which it is often replacing. As always, our roasting approach to this coffee is to maximize sweetness and fruit acids. A great starting point for your dial-in is: 18 gram in / 45 grams out / 35 seconds . Sensory Our latest single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. espresso release from Colombia provides a fruity and juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. alternative to our Black Cat Classic.